Ingredients for Asparagus Panzanella
- 1 1/2 lbs fresh asparagus, trimmed
- 1/2 tsp salt (for vinaigrette), plus more for boiling water; 1/4 tsp freshly ground black pepper
- 1 cup diced seedless cucumber
- 1 pint cherry tomatoes, halved
- 1 pint, if using other types of tomatoes instead of cherry tomatoes
- 1/2 cup thinly sliced red onion
- 1/2 cup pitted kalamata olives, halved
- 2 tbsp capers, drained
- 4 cups 1/2 inch country bread cubes, toasted
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
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How to Make Asparagus Panzanella
- Snap off the tough ends of the asparagus spears.
- Bring a medium saucepan of salted water to a rolling boil.
- Prepare an ice bath in a large bowl.
- Add asparagus to boiling water and cook for 2-3 minutes, or until bright green and just tender.
- Immediately transfer the asparagus to the ice bath to stop the cooking process.
- Once cooled, drain the asparagus and pat dry with a clean kitchen towel.
- In a large bowl, combine the asparagus, diced cucumber, halved tomatoes, thinly sliced red onion, olives, capers, and toasted bread cubes.
- Gently toss to combine.
- In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper.
- Pour the vinaigrette over the asparagus mixture and toss gently to coat evenly.
- Let the salad sit for 10-15 minutes to allow the bread to absorb the juices.
- Serve immediately and enjoy your delicious Asparagus Panzanella!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
22g
Fat
6g
Carbs
15g
